Honey Bourbon Glazed Carrots Recipes

WHISKEY-GLAZED CARROTS

Steps:

• Melt 1/2 stick (4 tablespoons) of the butter in a large skillet (with a lid) over high heat. Add half the carrots and stir them around to brown them quickly, about 1 minute. Remove to a plate and repeat with the remaining carrots.
• Pour the whiskey into the skillet, taking care if you're cooking over an open flame. Let the whiskey bubble up and cook until slightly reduced, about 3 minutes. Reduce the heat to medium low, add the other 1/2 stick of butter and stir it around until it's melted. Stir in the brown sugar and some salt and pepper. Add the leaves from 1 of the sprigs of thyme, then add the carrots. Reduce the heat to low, place the lid on the skillet and cook for 5 minutes. Remove the lid and cook for another 5 minutes.
• Serve garnished with the remaining thyme sprig.

HONEY GLAZED CARROTS

Steps:

• Preheat your grill to just above medium. If you're cooking these in the oven, preheat it to 425.
• For the grill: After washing and peeling your carrots, place on a vegetable grill pan. Season with the kosher saltFor the oven: After washing and peeling your carrots place them on a baking sheet. Don't overlap. Season with the kosher salt.
• In bowl, mix together your melted butter, honey and herb of choice.
• Pour 3/4 the honey mixture over the carrots and make sure each carrot is fully covered.
• Cook in oven for 15 minutes and cook on the grill for on grill for 20 minutes. You want the carrots to be softer but not over cooked and mushy. If cooking on the grill you can also place the carrots on it directly to get nice grill lines. Just because of dripping honey.
• Remove from oven or grill and drizzle remaining sauce over the carrots. Season with additional herbs and salt and pepper to taste.

HONEY-GLAZED ROAST CARROTS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
• Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.

BOURBON GLAZED CARROTS

Steps:

• Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
• Combine brown sugar, butter, and bourbon together in a saucepan; bring to a simmer. Cook and stir sauce until thickened, about 10 minutes. Pour sauce over carrots and serve immediately.

CHEF JOHN'S BOURBON GLAZED CARROTS

Steps:

• Melt butter in a heavy skillet over medium-high heat.
• When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
• Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
• Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
• When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
• Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.

WHISKEY-GLAZED CARROTS

Steps:

• Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired. Stick a serving spoon in the mix, and it's time to serve 'em up. And oh, what a wonderful time it is. I gobbled these up 'til I embarrassed myself.And you will, too. I know it.

HONEY -BOURBON GLAZED CARROTS

Steps:

• Combine all ingredients in a large heavy skillet over medium high heat.
• Cook until carrots are tender and liquid has turned into a glaze, about 10 minutes, stirring frequently.
• Season to taste.

GLAZED BABY CARROTS WITH BOURBON AND MAPLE SYRUP

Steps:

• Bring a medium pot of water to a boil over medium heat. Add the baby carrots along with some salt and cook until just tender, about 5 minutes. Drain and set aside.
• In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste. Serve immediately.